Thai Pork Salad, Crackling
Jhane created this dish for MasterChef UK ™ Series 22. Her Thai-inspired plate pairs soy-, ginger- and honey-marinated grilled pork with shatteringly crisp crackling over a bright herb salad of snap peas, fennel, mint and Thai basil. A lime and sesame dressing - sweet, sour and hot at once - ties it together, with shards of puffed rice paper for extra crunch. The judges praised its masterful balance of flavour and texture, sending Jhane through to Knockout Week.
- Time: 210 min
Source: Relaxed Recipes
Ingredients
- FOR THE GRILLED PORK & MARINADE
- light soy sauce
- fresh ginger, grated
- honey
- garlic cloves, grated
- fish sauce
- toasted sesame oil
- pork neck or collar steaks, skinless
- vegetable oil, for the griddle
- FOR THE CRISPY CRACKLING
- pork skin , fat scraped off
- About 1 litre vegetable oil, for deep-frying
- fine sea salt
- FOR THE PUFFED RICE PAPER
- rice paper rounds , fried dry
- FOR THE HERB SALAD
- sugar snap peas, finely sliced on the angle
- head baby gem lettuce, leaves separated
- fennel bulb, very finely shaved
- fresh mint leaves
- Thai basil leaves
- FOR THE LIME & SESAME DRESSING
- lime juice
- palm sugar
- red bird's-eye chilli, chopped
- garlic clove, grated
- toasted sesame seeds
- TO SERVE
- Toasted sesame seeds, to garnish
- Lime wedges
- EQUIPMENT
- Griddle pan or barbecue
- Deep heavy pan or wok, for deep-frying
- Digital probe thermometer
- Mandoline or sharp knife
- Salad spinner
- Wire rack and tray
- Tongs and slotted spoon